Saturday, February 25, 2017

Mango Chia Popsicles

Mango Chia Popsicles are a sweet and healthy treat with just 3 ingredients. Officially Spring / summer hasn't started yet but its little warm here in NJ. Kids are very happy to play outside and have some cold treats after the playtime. I haven't seen mangoes in market yet but I had a can full of mango pulp in my pantry, with which I made this yummy Popsicles. If you find fresh mangoes in market, go ahead and use them instead of pulp. 

Under the theme "  Ingredients through mail", my 2nd ingredient, White Chia seeds are  from Usha ( I have used Chia seeds in Pudding and cakes earlier, this is the first time am using in Popsicles and it gives a nice texture and taste to them. Here goes the recipe......


Mango Pulp 2  cup
Coconut water  1 1/4 cup
White / Black Chia seeds 1 1/2 tablespoons


Blend  mango pulp and coconut water in a blender until smooth.
Stir in Chia seeds.
Pour in Popsicles molds.
Freeze until done or for 6-7 hours. 

Check to see what my fellow bloggers are cooking for BM 73.

Friday, February 24, 2017

Spicy Chicken Curry

Today we are starting with 4th week of BM 73. My theme for this week is "Ingredients through mail" .It is a very interesting theme where Valli has paired  2 bloggers from our team to exchange the ingredients and cook with those, 1 on each day. As we were 5 members here in New Jersey, each member got 3 and exchanged with in all of us. We all planned to meet rather than sending the ingredients through mail. Unfortunately I had to drop in the last minute because of my illness. It was so nice of my fellow bloggers  Rajini, Pavani, Usha and Mirelle to bring an extra ingredients to share with me. Thanks to Rajini who picked my packet and made sure I received it on time. 

For day 1, am starting with " Keema curry spice" which I got from Mirelle ( I have  used this spice powder in regular chicken curry instead of  Keema ( minced meat) curry. Here goes the recipe.......


Chicken 2 lbs
Onion 1 large
Ginger garlic paste 1 spoon
Curds / Plain yogurt 1 cup
Turmeric powder / haldi 1/2 spoon
Chili powder 1 spoon
Poppy seeds 2 spoon
Fennel seeds 1/2 spoon
Dry coconut powder 2 spoons
Salt to taste
Keema Curry Spice powder 2 spoons
Chopped cilantro 1/2 cup
Oil 1/4 cup
Curry leaves 4


Cut  Chicken into small to medium pieces.
Wash thoroughly  and marinate with ginger garlic paste, salt, turmeric powder and chili powder.
In a small pan add  fennel seeds and saute for a minutes.
Cook on medium flame, do not burn the spices.
Now add poppy seeds and coconut.
Saute for few seconds and switch off flame.
Let the spices cool, add water and make a smooth paste.
In a presser cooker heat oil and add chopped onions and curry leaves.
Saute till golden brown, add marinated chicken.
Mix, cover and cook for 5 minutes.
Now add the ground paste, keema curry masala and 1 cup water.
Cover and cook till 2 whistles.
Let it cool down completely to open the lid.
Cook further if there are too much water.
Garnish with chopped cilantro and serve with rice or any Indian bread.

Check to see what my fellow bloggers are cooking for BM 73.

Sunday, February 19, 2017

Dal Kachori

 Holi is a Hindu  spring festival in India and Nepal. Holi Festival of colors and festival if sharing love. It  is the time for celebration and relishing yummy food. People make variety of snacks and sweets  on this day.   I used to love this festival as a kid. But in South India, there is no tradition of making special dishes on this day. But couple of my North Indian friends used to say that they cook variety of food on this day. Gujiya, Dahi Vade, Bhang pakoda, Dal kachori, thandai and many more.

Holi is still few weeks away, but my bloggers friends are celebrating bit early with these delicious dishes. Today on the 3rd day, week 3 of BM 73, I am here with Holi special dish Dal Kachori, under the theme " Valentines Special / Holi Special".

Dal Kachori is a delicacy of North India, these are spicy puffed pastry. I have used yellow pigeon peas here for the stuffing but you can use any kind of dal like, udad dal, moong dal etc....Here goes the recipe.....


Maida / All purpose flour 1 cup
Oil / ghee / butter 2-3 spoons
Baking powder 1/4 spoon
Salt to taste
Oil for deep frying

Stuffing  Ingredients:

Pigeon Peas 1/2 cup
Khus Khus / poppy seeds 1 spoon
Tamarind pulp 2 spoons
Jeera / Cumin seeds 1 spoon
Hing / Asafoetida  1/4 spoon
Green chilies chopped 2 spoons
Chili powder 1 spoon
Garam masala 1 spoon
Sugar 2 spoons
Salt to taste
Oil 2 spoons


Wash and soak dal  for 6- 7 hours.
Drain water and coarsely grind.
Heat oil in a pan and add cumin seeds.
Once the seeds splutter add  hing and  green chilies.
Saute for a minute and add dal, salt, chili powder, poppy seeds and garam  masala.
Add 1/4 cup of water, mix and let the dal cook completely.
Now add tamarind pulp  and sugar.

How to prepare dough:

Mix baking powder, oil and salt to maida.
Mix well and add water to make a stiff dough.
Cover and let rest for 15- 20 minutes.

Preparing Kachori:

Make small lemon size balls with dal mixture and dough.
Roll one dough ball flat and place the dal mixture ball in centre.
Wet the edges of the dough and bring the edges together to cover the filling completely.
Make sure to seal the edges properly.
Heat oil for deep frying.
Add 1 or 2 kachori's at a time to fry.
Fry till golden brown.
Serve hot with green chutney / ketchup or sauce.

Check to see what my fellow bloggers are cooking for BM 73. 

Saturday, February 18, 2017

Strawberry Preserve Cup Cakes

After a yummy and delicious dinner / lunch , would you like a have some  yummy cupcakes?   I have made these delicious  Strawberry Preserve cup cakes  for this Valentines day dinner. You can use any fruit Jam or preserve in place of Strawberries in the recipe. These cupcake are perfect for any family gatherings or birthday parties.

This recipe goes to the 2nd day of BM 73, under the theme " Valentines Special / Holi Special". Here goes the recipe.....


Cake flour / All purpose flour 2 1/2 cups
Eggs 4
Baking powder 1 1/4 teaspoon'
Baking soda 1/2 teaspoon
Unsalted butter  3/4  cup
Sugar  1 1/2 cup
Salt 1/4 teaspoon
Strawberry Preserve / Jam 3/4 Cup
Buttermilk 1/2 cup
Vanilla Extract 3/4 spoon

For Frosting :

Cool whip 2 cups
Strawberry Preserve 3/4 cup
Icing / frosting bag
Frosting Nozzle


Pre heat oven to 350 degrees F.
In a large bowl mix cake flour, baking powder and baking soda, set aside
In another bowl beat butter and sugar with hand mixer or with a fork / spoon  till fluffy.
Add strawberry preserve and eggs.
Mix well and now add vanilla extract.
Now add dry ingredients little at a time and blend well.
Add buttermilk  and mix well.
Place cupcake liners in a cupcake.
Add a large spoon full of batter into each liner or till it is 1/2 full.
Bake for 15-20 minutes. Remove and insert a toothpick to check if the cupcakes are completely baked.
If the toothpick comes out neat remove the tray and let them rest on cooling rack.
If not, bake for another 3-4 minutes.


Let them cool completely before frosting the cup cakes.
Take a piping or frosting bag and cut the edge.
Take store bought cool whip or home made cool whip  in a bowl and add strawberry preserve to it.
Fold it well.
Take your favorite nozzle and place it in the piping bag.
Shift cool whip into the bag and  decorate the cupcakes.
Garnish with strawberries.

Check to see what my fellow bloggers are cooking for BM 73.

Friday, February 17, 2017

Fish Lettuce Wraps

Fish Lettuce Wraps are quick and healthy weekend or weekday dinner ideas. Crunchy fish strips / fingers are my kids favorite. They can have them at any time of the day. Fish strips are great for party starters or after school snack or can be packed in your lunch boxes too.  

Wanted to make something special for this Valentines Day, as it is a week day didn't plan much, nor hubby wanted to go out for dinner.  So thought of making my kids favorite fish strips and hubby's favorite lettuce wraps.  I have tried chicken lettuce wraps before but never tried fish wraps. Fish also tastes great with fresh butter lettuce and  chopped carrots, avocado and rice vermicelli.  Light and quick  Valentines Day dinner is ready with in no time for my family. 

Today we are starting with 3rd week of Blogging Marathon 73. My theme for the week is Valentines Day recipes / Holi Special. Fish Lettuce wraps goes to the Day 1.....


Fish Fingers  10
Butter Lettuce 10
Carrots grated 1/4 cup
Chopped Cilantro  3 spoons
Ripe Avocado 2 
Cooked rice vermicelli 1/2 cup
Soy sauce
Chili sauce 
Roasted and crushed peanuts ( optional)
Peanut sauce ( optional)


Click here to see the preparation for fish fingers or fish strips.

Cut avocado to half, remove see and cut into long slices.
Take a 1 lettuce  and place 1 fish strip on it, add some carrots, avocado slices, cilantro, rice vermicelli on top.
Now add crushed peanuts, peanut sauce, soy sauce and chili sauce on top.

Peanut sauce and crushed peanut are optional.
Serve immediately.

Check to see what my fellow bloggers are cooking for BM 73

Thursday, January 26, 2017

Tomato & Mint Chutney

Mints are aromatic herbs, which are warm, fresh and has sweet flavor with a cool aftertaste. They are used in teas, beverages, jellies , syrups, candies and ice creams. Mints are originally used as medicinal herb to treat stomach ache and chest pains.

Mint leave are used in various  cuisines  too. Specially in India, they are used in making chutney's, added to non vegetarian dishes and also in the most popular biryani for the extra flavor. Mint and tomato is a great combination so for today am here with a flavorful chutney which is made with fresh mint leaves and tomatoes.

Here goes the recipe.....


Blogging Marathon 72
Week 4, Day 3
Theme: Dips, Chutney's and Spreads

We need:

Tomato 2 large
Mint leaves 1 cup full
Green chilies 4
Roasted peanuts 1/4 cup
Sesame seeds 1/2 spoon
Cumin seeds 1/4 spoon
Garlic cloves 2
Salt to taste
Oil 2 spoons

For Tempering:

Red chili 1
Curry leaves 4
Cumin seeds 1/4 spoon
Mustard seeds 1/2 spoon
Udad dal 1/2 spoon
Oil 3 spoons


In a medium pan heat oil and add chopped tomato and mint leaves.
Also add garlic cloves, cumin seeds, sesame seeds, green chilies and salt.
Mix well and let it cook on medium flame till tomatoes turn soft.
When the tomatoes are soft and you do not see any water in the pan, switch off the flame and let the mixture cool down.
Now add this mixture into blender along with roasted peanuts and give it a stir.
Do not add any water.
Grind till smooth paste.
Transfer to serving bowl.
In the same pan where u cooked tomatoes, add oil for tempering.
Once oil is hot add all the tempering ingredients.
Saute for a minute and add to the chutney.
This chutney goes well with hot rice, dosa, idly, upma and also with roti or naan.


Wednesday, January 25, 2017

Vankaya Pachadi ~ Brinjal / Eggplant Chutney

There are hundreds of recipes with Brinjal / Vankaya. It has been said that Brinjal is the king of vegetables. You will be surprised to know that brinjal is the favorite vegetable of most of the Andhra People. I am one of them hahahah..... Today am here with a simple yet spicy and  delicious vankaya pachadi or brinjal chutney. It can be served with roti, naan, rice or as a spread on toasted bread. Here goes the recipe....

Blogging Marathon: 72
Theme: Dips, spreads, chutneys.
Week 4, Day 2


Vankaya / brinjal 6
Garlic cloves 4
Green chili 4
Onion small 1
Tamarind small lemon size
Salt to taste
Oil 3 spoons

For seasoning:

Udad dal 1/2 spoon
Red chili 1
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Curry leaves 4
Oil 2 spoons


Heat oil and add chopped brinjal, green chili, garlic cloves  and onions.
Cover with lid and cook for 10 minutes or until brinjal becomes soft.
Remove from heat and let it cool for 10 minutes.
Now transfer the mixture into blender and add tamarind and salt to taste.
Blend it into course paste, do not add water.
For tempering, heat oil and add cumin seeds, mustard, curry leaves, udad dal and red chili.
Saute for few seconds and add to the pachadi / chutney.
Serve with idly, dosa, chapati or can be used as a dip or spread.
I love to have it with hot rice.

Check to see what my fellow bloggers are cooking for BM 72